They're often able to cook up a range of different pizza types and require very little tending unlike those that cook with an open flame. For a 10-inch pizza with an authentic thin base, roll out a piece of dough just larger than a golf ball, certainly no bigger,' says Digital Editor (and pizza aficionado) Amy Cutmore. 'Also, don’t go too crazy with your toppings – overloading can cause your pizza not to cook properly.' Performance-wise, our reviewer loved the Roccbox and all of its charms, finding the entire pizza-making process straightforward. She also found wood-fired cooking was a lot more high-maintenance than gas. Overall, this meant longer cooking times on both fuel types, but, on the flip side, less risk of burning your Hawaiian or Margherita. Make the pizza sauce: Peel and cut the garlic into a few rough pieces. Place the garlic, fire roasted tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.) Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).

It managed a flawless performance in testing thanks to its low maintenance set-up and cooking process, with the flames it creates achieving that authentic, smoky wood-fired flavour (without burning) The Koda is a star buy for those who want to create authentic pizzas without the faff of keeping a fire going, as you would need to in the Fyra. If you love the ease of gas BBQs, the convenience of the Ooni Koda will probably be right up your street. Rotate it regularly The strongest heat usually comes from one direction, especially in gas and wood-fired ovens. You'll want to rotate the pizza a few times during cooking to make sure it cooks evenly. Once every 30 seconds is a good rule of thumb, but keep an eye on it while it cooks. The largest of Ooni's multi-fuel pizza ovens, the Ooni Karu 16 Multi-Fuel Pizza Oven is an investment, but as long as your budget will stretch, we think it's worth it.First, you should compare the dimensions of the oven you're interested in with the size of your barbecue – you won't get far if your grill isn't big enough for the oven to sit snugly.

This budget-friendly oven earned a perfect score from our most discerning reviewer, Helen McCue, a feat that is not easy to do.She thinks that this pizza oven is 'great if you enjoy wood-fired pizza as well as the challenge of mastering the techniques of pizza making, you’ll have an absolute blast creating pizzas for everyone who comes to visit.' Firstly, this multi-fuel option means you don't have to make the difficult decision between wood-fired or gas-fired cooking. You can opt to heat the oven using wood or charcoal for that authentic chargrilled taste, or you can enjoy the even consistency of gas cooking. However, the gas burner doesn't come included, which is a bit of a disappointment considering the price. Charcoal or BBQ pizza ovens are commonly associated with New York Style pizzas. It uses either wood or coal to burn a fire for cooking on. They cook pizza fast offering a slightly smoky taste. Best pizza dough: Try our Pizza Dough Master Recipe for tried and true artisan pizza, or our Thin Crust Dough for a thinner, crispier dough.

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Pizza stone:High temperatures make the crust crisp on the outside and chewy on the inside. Here’s the pizza stonewe recommend, and a bit more on how to care for it. Let me also say that if you plan to keep your oven in one place, I suggest investing in a cover for when it’s not in use. This will help maintain it and require less cleaning next time you use it. 3. Space Available at Home We've extensively reviewed every single one of the pizza ovens in this guide, as part of our commitment to how we test products at Ideal Home. And when we say we've tested them, we don't mean we've just tried them out once - we have these ovens at home for a timescale of two weeks to two months before we come to a verdict.